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Milk Street Recipe

Chili-Soy Noodles with Bok Choy and Peanuts

20 minutes

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Chili-Soy Noodles with Bok Choy and Peanuts

These noodles are an addictive combination of salty, spicy and sweet. For best results, use thick Asian wheat noodles, such as udon or lo mein, that cook up with chewy resilience. Chili crisp, a Chinese condiment sold in jars, is chili oil amped up with red pepper flakes and additional spices. If you can find it, it’s a more flavorful alternative to standard chili oil.

4

Servings

20 minutes

Ingredients

  • 10

    ounces dried Asian wheat noodles

  • 1

    tablespoon neutral oil

Reviews
Krystal R.
June 14, 2022
Too many noodles
Definitely would make again. WAY too many noodles. Would half that amount. Didn’t have chili oil or chili crunchies, would try with those next time. Also added a protein (shrimp) to make it a meal
Peter M.

We saw this was considered a side dish, so we added shitakes and an egg (fried for the adults, scrambled for our five year old) to make it more of a meal. It was better with the scrambled egg than the fried. Chili crisp was a revelation, and you should find it and use in abundance. We used only a tablespoon to keep it kid-friendly, but it wasn't spicy at all, and we all (even the five year old) ended up adding more at the table. It was really good, and our son loved it, although I prefer MS's chili scallion noodles. Try them both, though.


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